Stocks Quiz

What is the major ingredient of stocks?

• Bones

• Vegetables

• Meat

• Seasoning

What is the purpose of blanching bones in stock production?

• To remove impurities

• To enhance color

• To increase cloudiness

• To add flavor

What is the composition of mirepoix used in stocks?

• 50% carrots, 25% celery, 25% leeks

• 50% onions, 25% carrots, 25% celery

• 50% leeks, 25% onions, 25% carrots

• 50% celery, 25% leeks, 25% onions

What is the purpose of maintaining simmering temperature in stock production?

• To reduce the flavor of the stock

• To prevent natural clarification

• To allow the liquid to properly clarify and fortify

• To speed up the cooking process

What is the percentage of nourishing element (bones) in the composition of stocks?

• 30%

• 40%

• 60%

• 50%

What is the purpose of skimming during stock production?

• To prevent natural clarification

• To remove fat and impurities from the surface

• To increase cloudiness

• To add impurities to the stock

What is the role of a bouquet garni in stock production?

• To add color to the stock

• To add flavor and aroma to the stock

• To increase the cloudiness of the stock

• To reduce the cooking time of the stock

What is the ideal cooking time for a chicken stock?

• 1-2 hours

• 3-4 hours

• 4-6 hours

• 6-8 hours

What is the purpose of roasting bones before making a brown stock?

• To add flavor and color to the stock

• To reduce the cooking time of the stock

• To increase the cloudiness of the stock

• To remove impurities from the bones

What is the purpose of using cold water to start a stock?

• To reduce the cooking time of the stock

• To increase the cloudiness of the stock

• To help extract collagen from bones

• To add flavor to the stock